Cut cauliflower florets away from the stalk, and cut potatoes into about 6 pieces each. Peel and roughly chop the garlic. Add in a single layer to a 12″ fry pan, pour about 1/2 cup water over all. Add coconut oil, turmeric, and the bay leaf, then cover, and cook over medium-high heat until the veggies are almost fork-tender, about 10-15 minutes.

Remove lid and continue cooking until water is gone and potatoes are just beginning to break apart, about 4 more minutes. Remove from heat.

Note: everything will turn a lovely shade of yellow from the turmeric – that’s good, because it makes you feel like eggs have been added for a more traditional potato salad at the end. Also, when warm, this mix has a sort of voodoo loveliness and you’re going to want to eat it now … and that’s fine if you want a warm salad side … but keep going if you’d like a potato salad stand-in!

Put whole mixture (remove bay leaf) in fridge and let cool. When cool, chop into smaller bits – I love to use Toss & Chop salad scissors for this, but if you don’t have them, just use a good knife and break down the pieces so that they mix really well. If you like the taste of something pickled in your potato salad, chop it up and add it now, and maybe a teaspoonful or so of the brine also.

Plate the potato salad over some fresh arugula or other lettuce and serve! You’re eating mostly cauliflower, but your palate will taste potato. Add some fresh coleslaw for a fantastic summer picnic feast!